Strawberry Brownie Bites
Makes 16
Ingredients
- 8 ounces semisweet chocolate, chopped
- ¾ cup unsalted butter, cubed
- ¾ cup granulated sugar
- ¾ cup firmly packed light brown sugar
- 1⅓ cups all-purpose flour
- 3 tablespoons Dutch process cocoa powder
- 1½ teaspoons kosher salt
- ¼ teaspoon baking powder
- 4 large eggs, lightly beaten
- 1½ teaspoons vanilla extract
- 1 (10-ounce) package dark chocolate melting wafers, melted according to package instructions
- 16 small fresh strawberries
- Garnish: sprinkles
Instructions
- Preheat oven to 350°. Spray a 9-inch square baking pan (see kitchen tip) with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large microwave-safe bowl, heat chopped chocolate and butter on high in 30-second intervals, stirring between each, until melted and smooth. Whisk in sugars.
- In a medium bowl, whisk together flour, cocoa, salt, and baking powder.
- Whisk eggs and vanilla into chocolate mixture until combined. Fold in flour mixture until just combined. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Let cool completely in pan.
- Using excess parchment as handles, remove from pan. Cut into 16 (2-inch) squares.
- Spoon about 1 teaspoon melted chocolate wafers onto a brownie. Dip a strawberry into melted chocolate wafers, and place on brownie. Garnish with sprinkles, if desired. Repeat with remaining brownies, remaining melted chocolate wafers, and remaining strawberries. Refrigerate in an airtight container for up to 3 days.
Notes
KITCHEN TIP
For a thicker brownie, bake batter in an 8-inch square baking pan for about 45 minutes.
For a thicker brownie, bake batter in an 8-inch square baking pan for about 45 minutes.
